3,415 PORK SLOW COOKER/110 recipes
Tasty, easy to prepare, brandy recipe for boneless pork chops. Best with 1" thick chops, a leafy spinach salad with walnuts, rasberry vinaigrette dressing with a dash of balsimic vinegar, and a glass of dark earthy Merlot. One of my favorite discoveries.
My version of a low fat but cheesy vegetable bake for your slow cooker (CrockPot).
A seasoning mix that originated in Jamaica, jerk is popular throughout the Caribbean in the preparation of meats such as pork and chicken for grilling. Jerk seasoning typically includes chilies, onion, allspice, and thyme.
When there's a big bird in the oven save the space with this stuffing that's prepared in your slow cooker.
A delicious way to serve your pulled pork.
A classic Chinese noodle dish, it's served in almost every Chinese restaurant in China, and every family knows how to make this easy yet delicious dish.
not a 5-spice powder.. a different flavor in almost each bite..
A very decadent dessert indeed. The chocolate roulade was packed with chocolate flavor, and the coffee cream was rich, creamy and delicious. You don't need much, only one slice is enough to knock your socks off.
memories of childhood..
Enjoy making your very own apple cider in the convenience of your home with this simple and easy crockpot recipe.
Quick and easy lunch to prepare.
Those who love this traditional and scrumptious dish will adore this easy slow cooker corned beef with cabbage.
Cajun Pork Burgers recipe
A tasty Puerto Rican sauce using bell peppers, tomatoes, garlic and onions.
"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.